[Skill Class] Knife Skills Training

Transform your time in the kitchen. 

Knife skills are life skills. For lovers of Asian food, your ability to cook your favourite dishes is dictated by how well you yield a knife. Sushi, sashimi, dumplings, stir-fries, and homemade noodles are a slice away.

Join us in mastering the blade through slicing, dicing, chopping, mincing, and Japanese cuttings. We will finish the class by making refreshing and wholesome Asian salads with what’s been cut. Let's slice through your kitchen time.

Course Contents

1. Fundamentals: types of knives (Western vs Asian), how to select, handle and maintain
2. Preparation: setting up a workstation, choosing & maintaining chopping boards, safety rules
3. Cutting principles: holding a knife, body position, stabilization of cutting objects, what it means to “cut”
   
4. Cutting practice: push cut, pull cut, top to down cut, mincing & pasting, chiffonade, Japanese cuts (for sashimi, sushi and tadaki)
   
5. Chinese cucumber salad & Oriental slaw
   

-> NB: Bring a 20-25cm Chef's knife to the class

Dietary Info

• For lunch, 2 salads are served. Standard recipes use sesame, cheese, soy sauce, fish sauce, and cooking alcohol.
  
• This workshop accommodates all dietary requirements (halaal, vegan, pescatarian, gluten-free): Please share your requirements when booking.

Specifications

• Duration: 4.5 hours / 20% theory & demo + 80% hands-on
• Class size: 11 clients per class
• Bring your own chef's knives (20-22cm): we have 2 spare knives available for training
• Dress code: SHORT NAILS + flat, comfortable shoes